Ingredients How to make a cake Tips for making family cakes

Ingredients: eggs, sugar, salt, flour, milk, vegetable oil.

Tools: Chopsticks or whisk (preferably a whisk).

Method. 1. Take out three eggs, separate the egg whites and yolks, and put them in two bowls, and you can't dip a drop of water in the process.

2. Take out three chopsticks to beat the egg whites into foam, put a little salt, and then put a spoonful of sugar, and then continue to beat. When it is a little thick, put another spoonful of sugar, and then continue to beat and continue to beat, and beat for more than 10 minutes, it is very painful, beaten into cream, and the chopsticks can stand up (if you have a whisk, it will save a lot of time and effort) and it's OK!

3. Add two tablespoons of sugar, three tablespoons of flour, twelve tablespoons of milk or half a bag of milk to the bowl with egg yolks, and stir up and down.

5. After stirring well, pour half of the creamy egg white into the egg yolk, stir well, and then pour the other half of the egg white into the egg yolk and stir well.

6. Take out the rice cooker (or rice cooker) and plug it in, press the cook button, heat for 30 seconds, and then apply a layer of oil to the pot to prevent it from sticking.

7. Pour in the stirred things, squat a few times in the pot, shake the bubbles out, press the cooking button, 2 minutes is fine, at this time, cover the towel in the vent for 20 minutes, press it for another 20 minutes, and jump the button.

Let the batter rise for 30 minutes.

Egg yolk 90g, corn oil 63g, milk 72g

90g of cake flour

Protein paste recipe: egg white 144g, sugar 108g, starch 9g, lemon juice 9g, production method. Method 1.

Step 1: Make the egg yolk paste and mix the corn oil and milk until emulsified.

Step 2: Add the sifted cake flour and stir well in a zigzag shape.

Step 3: Then add the egg yolks and stir well and set aside.

Step 4: Add the starch in the protein paste recipe to the granulated sugar and mix well.

Step 5Add the lemon juice from the meringue recipe to the egg whites and begin whipping the egg whites.

Step 6: Add sugar and starch in three steps. When the egg whites reach the large fisheye bubbles, add one-third of the sugar and starch for the first time.

Step 7: When the protein vesicles are transferred to dense vesicles, add one-third of the granulated sugar and starch for the second time.

Step 8: When the egg white is wrinkled, add the remaining one-third of the sugar and starch for the third time.

Step 9: Beat the egg whites until they are dry and foamy.

Step 10Start mixing the batter, take out one-third of the egg white paste and mix well with the egg yolk batter.

Step 11Pour the batter into an 8-inch cake tin (raise the container to let the batter fall naturally), then shake the bubbles and start baking.

Step 12 150 on top and bottom heat, bake for about 45-50 minutes, and you can test whether it is cooked with a bamboo skewer.

Step 13 is to cool upside down from the oven, and remove the mold after cooling.

Cheesecake. Ingredients: 200g canned cherries, a little cornstarch, appropriate amount of water, 100g cocoa flavor digestive biscuits, 40g melted cream, 50 bittersweet chocolate 170g, unsalted Kraft cheese 450g, granulated sugar 130g, 2 eggs at room temperature, edible almond flavor.

Steps: 1: Cake base Recipe: Preheat the oven to 175°C

2: 8 inch round, 20cm diameter movable baking mold, wrap baking paper at the bottom, leave a wide edge around it, easy to release the mold. Spread a thin layer of cream along the rim of the tin. (The bottom does not need to be oiled.) ）

3: Cocoa-flavoured digestive biscuits, minced in a food processor.

4: Add the melted cream and mix, press and flatten in a round-bottomed vessel and bake for 10 minutes in a preheated oven to 175°C. Remove and set aside.

5: Cake base Steps. Chop the chocolate into minced pieces and melt over water or in the microwave on low heat. Take it out and let it stand, cool it and set aside.

6) Unsalted Kraft cheese, sugar, in an electric mixer, on lowest speed, stir well.

7: Slowly add the beaten eggs until well combined. Every time you add the eggs, stir carefully. (Electric mixer, lowest speed, avoid mixing in too much air.) Add edible almond flavor.

8: Add the cooled chocolate slurry several times, each time mixing carefully.

9: Pour the cheese filling into the cookie base and shake it on the workbench to smooth the surface. Bake in a preheated oven to 175°C, medium, on a grid, for 30 minutes, and remove.

With a sharp knife, make a circle along the edge of the baking mold to prevent the cheese from cracking due to high temperatures and sawing.

10: Cool to 170°C and continue baking for 15 minutes. After baking, the top of the cake will be slightly puffed up, and the bamboo skewer experiment will be slightly sticky.

Turn off the heat in the oven and leave the cake in the oven until warm. Remove the cake from the oven and let it sit until it has cooled completely, the cake is covered with the tin and refrigerated for at least 5 hours. Better overnight.

11: Cherry butter cherry with cherry juice in a small saucepan and heat until boiling. Thickening:

Add a little water to the cornstarch and add to the boiling cherry sauce, adjust the consistency to your liking. After the refrigeration is over, the demoulding is enjoyed. Drizzle with cherry sauce and garnish with whipped cream flowers, and you're done.

The delicious cheesecake is ready.

Turn it, keep it, make it for your parents, and make it for those you love. ­

Prepare the ingredients: flour, eggs, milk, salt, sugar, oil Note: This process should not be stained with a drop of water, and the utensils should be dried before use.

1.Beat the eggs according to the amount, here I used 4 eggs, egg whites separated 2Three chopsticks ready to beat the egg whites

3.Two hits and that's it

4.To accentuate the sweetness, put a little salt

5.A spoonful of sugar.

6.Keep fighting, keep fighting, keep fighting

When it's a little thicker, add another spoonful of sugar and continue beating

7.After about 15 minutes, it will become creamy, and the chopsticks will not fall off This process is more critical, 15 minutes of continuous play, not a joke, very painful drop 8Put two spoonfuls of sugar in the egg yolk

3 tablespoons of spiky flour

6 tablespoons of milk Stir well

9.Pour in half of the creamy egg whites

Note: Stir up and down instead of in a circular motion

10.Stir well, then pour in the other half of the creamy egg whites and stir up and down 11The rice cooker is preheated for 1 minute and then taken out, the pot is a little hot, you can pour in a little oil and apply it evenly to the pot to prevent it from sticking.

12.Pour in the stirred stuff and squat a few times to shake the bubbles out 13Press the cooking button, it will automatically jump to the keep warm setting for about 2 minutes, then cover the vent with a towel and let it sit for 20 minutes

Then press the cook button, and it will be ok after 20 minutes

14.The inside of the pot is greased, and it comes out as soon as it is poured, and the bottom of the cake is darker The soft and delicious cake is done! Applause rang out.

Preparation: 4 eggs, 90 grams of flour (to sift 1-3 times), 60 grams of sugar (if you are afraid of fat, you can consider reducing the amount), a little milk (in order to stir the flour evenly), a little vegetable oil (dare not use butter, for fear that the cake will not be able to rise).

To start: 1 Separate the egg yolks from the egg whites and place them in two clean, water-free and oil-free basins.

2 Add 20g of sugar to the egg yolk and stir until the sugar is dissolved.

3 Mix the flour into the egg yolk in 3 times, stir well, do not overstir.

4 When mixing the flour, add the oil and milk, so that the flour is better and better, otherwise it will not mix evenly. Set aside when you're ready.

5 Now start beating the egg white, add 2 to 3 drops of lemon juice to the egg white, it is very good to beat (the mystery I only discovered recently, hehe), add the remaining 40 grams of sugar while beating it in 3 times, and beat it until the basin is upside down and will not flow down.

6 All right, now mix the egg whites with the yolks. First, take one-third of the egg white into the egg yolk paste, use a flat rice spatula to gently and quickly stir from the bottom to the top, and then pour the egg yolk paste into the remaining egg white, and stir well in the same way.

7 Smear the bottom of the rice cooker with oil, preheat it slightly (be fast, otherwise the cake batter will be defoamed after a long time, and the cake will not be able to come out), then pour the cake batter into it, and press to cook.

8 Well, let's go and wash the whole bunch of pots and bowls that have just been used.

9 The rice cooker will jump soon, let it keep warm for about 5 minutes, press it again, and keep it warm for 10-15 minutes after jumping again. If you don't feel sure, stick it in with a toothpick, and if there is no cake sticking to it, it means that it is ready!

Ingredients. 50 g cake flour.

2 eggs. Accessories.

40 grams of powdered sugar.

25 grams of corn oil.

Sweet taste. Roasting process.

Twenty minutes takes time.

Normal difficulty. Steps to prepare the family cake.

Add powdered sugar to the eggs and beat them with a whisk to make a milky white egg pulp, lift the whisk and pull out the triangular egg pulp.

Sift in the cake flour twice and stir well by turning it up and down.

Add the corn oil and stir well.

Preheat the oven at 170°, put the cake batter poured into the cake mold and bake it in the middle of the oven for 20 minutes.

Rice cooker apple cake preparation: 1) Prepare the eggs and separate the egg whites. Milk.

Sugar, flour 2) Put a little sugar in the egg yolk. Stir well3) Put milk in the stirred egg yolk and stir well4) Pour an appropriate amount of flour into a bowl of egg yolk in batches and stir into a slightly thicker batter 5) Stir the batter 6) Stir the egg essence and add sugar to stir left and right7) The whipped egg white is creamy. About 15 minutes with chopsticks8) Divide the whipped egg whites into the yolks in two parts.

Stir well9) Stir the batter10) Chop the apples, pour them into the batter and stir well11) Grease the rice cooker. Avoid the cake sticking to the pan. Pour the stirred batter into the pan.

Tremble a few times. Pop the bubbles out. 12) Press the Cook button, wait until it is kept warm for 20 minutes, and then press the Cook button.

Wait until you jump to the keep warm button for another 20 minutes.

If you like to DIY family cakes at home, you can go to school to learn a family hobby class, or a private baking training class, the learning will be short, and the variety of cakes you learn is quite a lot, which is enough to enjoy the fun of food DIY at home.

Preparation of rice cooker cakes.

Here's how to make a cake from a rice cooker:

1. First of all, prepare an appropriate amount of eggs, white sugar, and low-gluten flour.

2. Then prepare a basin without oil and water, beat 7-8 eggs, stir well, and pour in 150g of white sugar.

3. Then use a whisk to beat the eggs and white sugar, which generally takes 3-5 minutes.

4. When the color of the egg liquid is a little whitish, add 150g of low-gluten flour and stir well.

5. Brush a layer of oil on the bottom of the rice cooker, pour the beaten cake batter into the rice cooker, and cook for 15-25 minutes.

4 eggs to make a cake ratio.

Generally, it is recommended to have 120g of low-gluten flour and 80g of white sugar.

If there are only 4 eggs, but you want to make a cake, you need to grasp the amount of low-gluten flour and white sugar, otherwise the cake may not be fluffy enough, and the taste and appearance will be reduced, under normal circumstances, 4 eggs need to prepare 120g of low-gluten flour, 80g of white sugar, of course, the sweetness can be adjusted by yourself, and you can choose sugar according to your personal taste.

Do you need egg separation to make a cake.

Generally required. In fact, under normal circumstances, it is recommended to separate the egg white from the egg yolk, so that the foaming of the egg white is better, which can increase the fluffiness of the cake, and directly use the whole egg fat and less water, and the steamed cake will be drier, so it is recommended to separate the egg white, in addition, avoid contact with oil and water when beating the egg white, which will reduce the expansion of the egg white and affect the taste of eating.

The weather was too hot to move the oven, and the children couldn't play the Go exam last weekend, so they stayed at home to make some cakes for the children. I have made cakes a few times in the water bath method, including cheese-based cakes and yogurt-flavored ones, but this time one of the ingredients is butter, and the cake made by Boxing is so soft that it feels like it melts in your mouth when you put it in your mouth.

Process: Roasting.

Taste travel: milky flavor.

Calories: Lower calories.

Ingredients: Cooking steps:

1.The butter softened at room temperature is placed in a porcelain bowl and can be heated at high temperature.

2.Put the gas on the stove and bring to a low boil, then turn off the heat immediately.

3.Sift the cake flour into the above steps and mix well.

4.Add a whole egg, mix well, then gradually add the 5 egg yolks separated from the egg whites and mix well.

5.Add the milk in portions and mix well.

6.Add a few drops of lemon juice and 1 gram of salt to five egg whites, beat with an electric whisk until coarse foam, add sugar and beat until neutral foam, lift the whisk with a small hook.

7.Add one-third of the whipped egg whites to the egg yolk paste and mix well.

8.Pour the batter into the remaining egg whites and mix well.

9.Pour the batter into an 8-inch mold and shake the mold a few times.

10.Wrap the outer layer of the mold in tin foil and place it in a baking tray filled with cold water.

11.Preheat the oven to 150 degrees on top and bottom heat, and bake for 80 minutes.

Cooking Tips:

Beat the eggs until neutral and foamy, do not need to beat until dry.